Whole grilled lemon sole with garlic, herbs and chilli
Chef: Alison Lambert
Cooking time: 5
- 1 whole fresh lemon sole (or flounder)
- 1 chilli, de‐seeded (optional) cut thinly
- 1 clove garlic, sliced thinly
- 1 lemon
- 2 sprigs fresh thyme, parsley or coriander, chopped
- Salt and freshly ground pepper
- Good quality oil
- Preheat the grill on your oven to hot and place the oven rack about two shelves down (allowing enough room to fit the fish).
- Wash the fish under cold water and pat dry.
- Using a sharp knife on the dark coloured skin, slash the skin 2‐3 times across the fish and then cut another 2‐3 times in the other direction.
- Lightly drizzle over enough oil to coat both sides of the fish. Place the fish cut side up on a baking tray.
- Sprinkle with a little chopped chilli, garlic slivers, and some of the chopped herbs.
- Season well with salt and pepper, a squeeze of lemon juice, and place under the hot grill until the skin begins to bubble and the flesh turns from an opaque white to a solid white (about 5 minutes depending on the thickness of the fish).
- Remove from the oven. Using a fish slice, carefully transfer the whole fish to your serving plate and drizzle over any juices.
- Serve with more lemon wedges and a fresh salad.
Hint: Monitor the cooking process carefully and remove the fish from the grill as soon as the flesh turns a solid white colour, as over-cooking will cause the flesh to become dry.
Photo: Nicola Edmonds, courtesy Seafood New Zealand
Recipe: Alison Lambert, Market Chef, Otago Farmers Market